Recipe 

- Peel the carrots and onions and empty the heart of the tomatoes 

- In a pan, heat some olive oil with salt, pepper and a pinch of turmeric 

- Brown the chicken cutlets for 7 minutes on each side 

- In another baking dish, slice the onions and the tomatoes and cook them in the oven (200 °) for 15 minutes 

- In a deep fryer, heat the oil to 150 ° and fry the carrots for a first 8-minute bath. Drain and let stand for 2 minutes. Then heat the oil to 180 ° and let the carrots brown for 3 minutes. 

To be served with a red wine that is not too tannic such as a Bordeaux Graves